Keto Popcorn Recipe Cheese Puffs – 1 Ingredient EASY!

Crunchy Keto Popcorn Cheese Puffs are so tasty and perfect for Low Carb eating. This recipe takes a little bit of waiting but the results are well worth the wait!

We use pre-sliced cheddar cheese for this recipe, it’s already sliced thin and makes it easier to cut into squares.

The baking can get pretty messy with the cheese popping around, we place the cheese on the lower shelf and cover the base of the top shelf with foil for easier cleanup.

This recipe makes 4 serves.

Please note that the weather has a huge impact on how long you will need to dry your cheese for. This recipe was developed in very dry conditions. It may take up to 48 hours drying time, depending on your local weather.

The Keto popcorn cheese puffs can be stored in airtight container for up to 1 week, if they last that long!

Ingredients for Making Keto Popcorn Cheese Puffs

4 ounces of Cheddar Cheese, sliced

How to Make Keto Popcorn Cheese Puffs

Cut the cheese into small ¼ inch squares.

Place on a cookie sheet lined with parchment paper and cover with a clean tea towel (dish towel). Leave to dry for 24 hours (you might need to leave it longer if it is humid where you live).

Preheat your oven to 200C/390F and bake the cheese for 3-5 minutes until it is puffed up.

We have used cheddar, gouda, and manchego for this recipe (the cheddar is pictured), any hard cheese will work. Thick and thin slices both work, but the thicker your pieces of cheese, the longer they will take to dry out. Hope that helps 🙂